You know those recipes that instantly become part of your weekly rotation? This was one of them. I still remember setting the dish on the table, and before I could sit down, my husband had already taken his first bite. His eyes lit up, and my kids? Let’s just say there wasn’t a crumb left. These SWEET POTATO BOATS FILLED WITH SPINACH, MUSHROOM & FETA TOPPED WITH CREAMY AVOCADO DRESSING have that magic comforting, vibrant, and full of flavor.
Why These Sweet Potato Boats Will Become Your Family’s Favorite
They’re warm, hearty, and feel like a big food-hug. Roasted sweet potatoes become the coziest vessel for a savory mushroom and spinach filling, and that creamy avocado dressing on top? Pure bliss. It’s the kind of meal that makes you feel good inside and out. Perfect for a meatless Monday, or just when you want something wholesome without skimping on flavor.
More tasty ideas: Garlic Butter Steak Bites & Cajun Alfredo Pasta
The Simple Ingredients That Make All the Difference
For the Sweet Potato Boats:
- 4 medium sweet potatoes, scrubbed (Look for ones that feel firm and heavy my local farmer’s market always has the best!)
- 1 tbsp olive oil
- Pinch of sea salt and pepper
For the Spinach & Mushroom Filling:
- 1 tbsp olive oil or butter (I usually go for butter it’s grandma’s trick for rich flavor!)
- 2 cups fresh spinach, chopped
- 2 cups mushrooms, sliced (I love using cremini for their earthiness)
- 1 garlic clove, minced
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or rosemary
For the Creamy Avocado Dressing:
- 1 ripe avocado (Choose one that yields slightly when pressed it should feel like the palm of your hand)
- 2 tbsp Greek yogurt (or dairy-free yogurt if needed)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- Salt and pepper to taste
- Water to thin, as needed
For the Toppings:
- 1/2 cup crumbled feta cheese (or vegan feta you do you!)
- 1 tbsp fresh herbs (basil, parsley, or chives all work wonderfully)
How to Make Sweet Potato Boats Filled with Spinach, Mushroom & Feta
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F. Grab a fork and poke a few holes into each sweet potato. Place them on a lined baking sheet, drizzle with olive oil, and add a pinch of salt and pepper. Roast for 45 to 60 minutes until they’re fork-tender. Let them cool just a bit before handling.
More tasty ideas: Garlic Butter Steak Bites & Spicy Cajun Alfredo Twisted Pasta
Step 2: Make That Dreamy Avocado Dressing
While the potatoes roast, toss all the dressing ingredients into a blender: avocado, Greek yogurt, olive oil, lemon juice, garlic, salt, pepper. Blend until smooth. If it’s too thick, add a splash of water. Chill in the fridge while you prep everything else.
Step 3: Sauté the Spinach and Mushrooms
Heat olive oil or butter in a skillet over medium heat. Add sliced mushrooms and let them cook until golden and their liquid has evaporated about 6–8 minutes. Stir in the garlic, chopped spinach, thyme, salt, and pepper. Cook until the spinach just wilts. Set it aside.
Step 4: Turn Potatoes Into Boats
Once the sweet potatoes have cooled enough, slice them in half lengthwise. Gently scoop out a bit of the flesh to create a boat shape, but leave a good amount around the edges so they hold their shape. Save the insides for another meal mashed sweet potatoes, anyone?
Step 5: Fill and Top
Spoon the mushroom-spinach mixture into each sweet potato half. Top with a generous drizzle of that creamy avocado dressing and sprinkle crumbled feta on top.
Step 6: Garnish and Serve
Add a handful of fresh herbs, maybe another drizzle of olive oil if you’re feeling fancy, and serve warm. It’s perfect as a main dish or a super hearty side.
More tasty ideas: Creamy Garlic Parmesan Chicken with Cheesy Twisted Pasta
FAQ
Q: Can I make this dish ahead of time?
A: Absolutely! Roast the sweet potatoes and prepare the filling in advance. Assemble and reheat just before serving. The avocado dressing is best made fresh.
Q: What can I use instead of feta?
A: Try goat cheese, ricotta, or a dairy-free alternative. You can also use a homemade cashew cheese spread.
Q: How do I store leftovers?
A: Store assembled boats in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F. Store avocado dressing separately.
Q: Can I freeze sweet potato boats?
A: You can freeze the roasted sweet potato halves and the cooked filling separately. Assemble fresh with new avocado dressing when ready to serve.
Bring This to Your Table Tonight
I hope you fall in love with these sweet potato boats just like we did. They’ve become our go-to when we want something nourishing, flavorful, and satisfying. If you try them, tag me I’d be thrilled to see your version! Happy cooking!
